Slow-Cooked Tender Brisket with Roasted Root Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Slow-Cooked Tender Brisket with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Slow-Cooked Tender Brisket with Roasted Root Vegetables

Savor the hearty flavors of tender, slow-cooked brisket paired with a colorful medley of roasted root vegetables. This dish brings a warm, rustic charm to the table with its aromatic garlic and rosemary accents, offering a balanced meal that's both satisfying and nutrient-packed.

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NUTRITION

451kcal
Protein
32.5g
Fat
24.5g
Carbs
26.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Beef Brisket

1 medium Carrot

1 medium Parsnip

1/2 cup Rutabaga

1 tsp Extra Virgin Olive Oil

1 Garlic Clove

1/2 tsp Dried Rosemary

Pinch of Salt

Pinch of Black Pepper

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Season the beef brisket generously with salt and pepper. Sear in a hot skillet over medium-high heat until browned on all sides to lock in flavor.

  • 3

    Place the seared brisket in a slow cooker. Add a smashed garlic clove and dried rosemary.

  • 4

    Peel and chop the carrot, parsnip, and rutabaga into evenly sized pieces. Toss the vegetables in a bowl with extra virgin olive oil, a pinch of salt, and pepper.

  • 5

    Add the vegetables around the brisket in the slow cooker. Pour a splash of water or low-sodium broth if desired to create a bit of steam.

  • 6

    Cover and cook on low for 6-8 hours, until the brisket is tender and the vegetables are roasted to perfection.

  • 7

    For a quicker finish, you can transfer the brisket and vegetables to a baking sheet and roast in the preheated oven for 15 minutes to crisp up the edges before serving.

  • 8

    Slice the brisket against the grain and plate alongside a generous serving of roasted root vegetables. Enjoy!

Slow-Cooked Tender Brisket with Roasted Root Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Slow-Cooked Tender Brisket with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Slow-Cooked Tender Brisket with Roasted Root Vegetables

Savor the hearty flavors of tender, slow-cooked brisket paired with a colorful medley of roasted root vegetables. This dish brings a warm, rustic charm to the table with its aromatic garlic and rosemary accents, offering a balanced meal that's both satisfying and nutrient-packed.

NUTRITION

451kcal
Protein
32.5g
Fat
24.5g
Carbs
26.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Beef Brisket

1 medium Carrot

1 medium Parsnip

1/2 cup Rutabaga

1 tsp Extra Virgin Olive Oil

1 Garlic Clove

1/2 tsp Dried Rosemary

Pinch of Salt

Pinch of Black Pepper

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Season the beef brisket generously with salt and pepper. Sear in a hot skillet over medium-high heat until browned on all sides to lock in flavor.

  • 3

    Place the seared brisket in a slow cooker. Add a smashed garlic clove and dried rosemary.

  • 4

    Peel and chop the carrot, parsnip, and rutabaga into evenly sized pieces. Toss the vegetables in a bowl with extra virgin olive oil, a pinch of salt, and pepper.

  • 5

    Add the vegetables around the brisket in the slow cooker. Pour a splash of water or low-sodium broth if desired to create a bit of steam.

  • 6

    Cover and cook on low for 6-8 hours, until the brisket is tender and the vegetables are roasted to perfection.

  • 7

    For a quicker finish, you can transfer the brisket and vegetables to a baking sheet and roast in the preheated oven for 15 minutes to crisp up the edges before serving.

  • 8

    Slice the brisket against the grain and plate alongside a generous serving of roasted root vegetables. Enjoy!